Anasazi beans (Phaseolus vulgaris) are small legumes related to the Kidney Bean. These beans are about 1/2 inch long with a dappled burgundy and cream color. The color fades to dark pink when cooked. Anasazi beans have a mild flavor and firm texture. The bean's name, which means "ancient ones," comes from the cliff-dwelling Anasazi Native American tribe of America's Southwest, who first cultivated this type of bean. Anasazi beans are a hearty addition to casseroles and soups. The Anasazi can replace pinto beans in any recipe. Anasazi beans are delightfully versatile since they absorb the flavors of any seasoning.

Used these in chili with bison meat instead of turkey or ground beef. I cooked them in the crockpot so they could simmer all day. They were great when I got home for dinner that night. I think next time, however, I won't cook them as long because they did seem to have gotten a little too soft for my liking. I will buy some more when I'm out of these, however, because they are good and I can't find them here.